6 medium to large red or yellow potatoes, or 12 small red or yellow potatoes

½ cup olive oil

Kosher salt and freshly ground black pepper


Optional: thyme, rosemary, Herbes de Provence; fresh garlic


Preheat oven to 450°F.

If you’re using larger potatoes, cut them into 2- to 3-inch chunks. If you’re using small ones, keep them whole. Simmer them in salted water until fork tender, 20 to 30 minutes. Drain the potatoes and turn them out onto a clean dishcloth to dry off a little bit. Meanwhile, line a cookie sheet with foil, and coat the foil well with olive oil. Place chunks of potatoes about 2 inches apart and with a potato masher, or your hand wrapped in a dishcloth, gently press down on each chunk until they halfway smash apart. Finish off each smashed potato with a drizzle of olive oil, a sprinkling of salt, pepper, and paprika. Bake for 30 to 40 minutes.

For herb smashed and roasted potatoes, add a pinch of thyme, rose­mary, or Herbs de Provence to each smashed potato.

For garlic smashed and roasted potatoes, scatter 4 or 5 garlic cloves (cut each clove in half) amongst the potatoes. Makes 2 to 4 servings